When you want to add a festive, delicious twist to the classic brunch cocktail, these Peppermint Bark Mimosas are pure holiday magic in a glass. Imagine bubbly champagne infused with cool peppermint, rich chocolate, and sweet vanilla, all served in glasses rimmed with crushed candy canes and dark chocolate that sparkle like fresh snow. Each sip delivers the beloved flavors of peppermint bark candy combined with elegant champagne bubbles, creating a cocktail that’s both sophisticated and playfully festive. These stunning drinks are perfect for holiday brunches, Christmas morning celebrations, New Year’s Eve parties, or any winter gathering where you want to serve something memorable and impressive. The combination of mint, chocolate, and champagne might sound unconventional, but it works beautifully together, creating a cocktail that tastes like liquid holiday cheer. Plus, they look absolutely gorgeous and photograph beautifully, making them perfect for festive entertaining.
Serving Quantity: 6 servings
Cooking Time: 15 minutes (all prep, no cooking required)
Nutritional Information per serving:
1. Calories: 165
2. Protein: 1g
3. Carbohydrates: 18g
4. Fat: 2g
5. Fiber: 0g
6. Sugar: 16g
7. Sodium: 15mg
Ingredients You Need:
For the Peppermint Simple Syrup:
1. 1/2 cup water
2. 1/2 cup granulated sugar
3. 1/2 teaspoon peppermint extract
4. 3 drops red food coloring (optional)
For the Chocolate Candy Cane Rim:
5. 2 ounces dark chocolate, melted
6. 4 candy canes, finely crushed
7. 2 tablespoons granulated sugar
For the Mimosas:
8. 1 bottle (750ml) champagne or prosecco, chilled
9. 1.5 cups white cranberry juice, chilled
10. 1 teaspoon vanilla extract
11. Splash of chocolate liqueur (optional)
For Garnish:
12. Mini candy canes
13. Fresh mint sprigs
14. White chocolate shavings
15. Maraschino cherries (optional)
Make the Peppermint Simple Syrup
In a small saucepan, combine the water and sugar. Heat over medium heat, stirring constantly, until the sugar dissolves completely. This should take about 3 to 4 minutes. Once the sugar is dissolved and the mixture is clear, remove from heat. Let it cool for about 5 minutes, then stir in the peppermint extract. If you want a pink tint that looks festive, add a few drops of red food coloring and stir until evenly colored. Transfer to a small jar or container and refrigerate until cold. This can be made up to a week ahead and stored in the refrigerator.
Prepare the Candy Cane Coating
Unwrap the candy canes and place them in a zip-top bag. Use a rolling pin or the bottom of a heavy pan to crush them into fine pieces. You want a mix of powder and small chunks for the best texture and visual appeal. Pour the crushed candy canes onto a small shallow plate and mix with the granulated sugar. The sugar helps fill in gaps and creates a more even coating. Set this plate aside where you can easily reach it.
Melt the Chocolate
Place the dark chocolate in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. Be careful not to overheat or the chocolate will seize and become grainy. Alternatively, melt the chocolate in a double boiler over simmering water. The melted chocolate should be fluid and glossy. Let it cool slightly for about 2 minutes so it’s not too hot when you dip the glasses.
Rim the Champagne Flutes
Take your champagne flutes and dip the rim of each glass into the melted chocolate, rotating to coat about a quarter inch of the rim. Work quickly because the chocolate will start to set. Immediately after dipping in chocolate, dip the same rim into the crushed candy cane mixture, rotating to coat the chocolate evenly. The candy pieces will stick to the chocolate and create a beautiful sparkly rim. Place the rimmed glasses upright on a tray and let them sit at room temperature for about 10 minutes until the chocolate sets completely. You can also refrigerate them to speed this up.
Chill Everything
Make sure your champagne, prosecco, and white cranberry juice are thoroughly chilled before mixing. Cold ingredients are essential for the best-tasting mimosas because you don’t want to dilute them with ice. The glasses should also be chilled if possible. Cold champagne stays bubbly longer and tastes more refreshing. Put everything in the refrigerator at least 2 hours before you plan to serve.
Mix the Base
In a large pitcher, combine the chilled white cranberry juice, peppermint simple syrup, and vanilla extract. Start with about 3 tablespoons of the peppermint syrup and taste. You can always add more if you want stronger peppermint flavor, but it’s hard to fix if you add too much. The vanilla adds depth and complements both the chocolate and peppermint beautifully. If using chocolate liqueur, add a splash now and stir well. This mixture can be prepared and refrigerated until you’re ready to serve.
Assemble the Mimosas
When ready to serve, carefully pour about 2 to 3 tablespoons of the peppermint cranberry mixture into each prepared champagne flute. Pour slowly down the side of the glass to avoid disturbing the beautiful chocolate candy cane rim. The amount of mixer you use depends on how strong you want the peppermint flavor, so adjust to taste.
Add the Champagne
Slowly top each glass with chilled champagne or prosecco, pouring gently down the side of the glass to preserve the bubbles. Fill to about three-quarters full, leaving room at the top. The champagne will mix naturally with the peppermint mixture, creating a beautiful light pink color if you added food coloring. The drink should be bubbly and festive-looking.
Garnish Beautifully
Add a small candy cane to each glass as a stirrer, hooking it over the rim opposite the chocolate coating. The red and white stripes look incredibly festive and functional. Tuck a small sprig of fresh mint into the glass for color and aroma. If desired, sprinkle white chocolate shavings on top of the drink for extra elegance. A maraschino cherry dropped into each glass adds a pop of red and sweetness.
Serve Immediately
Serve the peppermint bark mimosas immediately while they’re cold and bubbly. The carbonation is part of what makes them so delightful, so don’t let them sit too long before serving. Encourage guests to use the candy cane stirrer to mix the drink gently before sipping. The first sip should deliver cool peppermint, subtle chocolate, sweet vanilla, and those celebratory champagne bubbles all at once.
Create a Mimosa Bar
For parties, consider setting up a mimosa bar where guests can customize their own drinks. Set out the rimmed glasses, the peppermint juice mixture, chilled champagne, and various garnishes. Let everyone make their drink exactly how they like it. This interactive element makes the cocktails even more fun and takes pressure off the host.
Helpful Tips for Success:
1. Use a good quality champagne or prosecco, not overly expensive but not bottom-shelf either.
2. White cranberry juice is lighter and clearer than regular cranberry juice, creating a prettier drink.
3. Prepare the chocolate candy cane rims up to 24 hours ahead and store glasses in the refrigerator.
4. Don’t add too much peppermint extract to the simple syrup or it will taste like toothpaste.
5. Use peppermint extract rather than mint extract for the authentic candy cane flavor.
6. The simple syrup can be made a week ahead and stored in the refrigerator.
7. For a non-alcoholic version, use sparkling cider or ginger ale instead of champagne.
8. Prosecco is slightly sweeter than champagne and works beautifully in this recipe.
9. Let melted chocolate cool slightly before dipping glasses or it will be too runny.
10. Work quickly when rimming glasses because chocolate sets fast once exposed to air.
11. Add the garnishes just before serving so the candy canes don’t start dissolving.
12. Adjust the ratio of mixer to champagne based on how strong you like your mimosas.
13. Use fresh candy canes that aren’t stale for the best flavor and texture.
14. Store leftover peppermint simple syrup for sweetening coffee, hot chocolate, or other cocktails.
15. These mimosas pair beautifully with holiday brunch foods like cinnamon rolls, quiche, or French toast.
